Author: Eric Kauschen

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Three Dot Journalism

Herb Caen BustA friend of mine asked me about the term three dot journalism the over the weekend realizing that I now had something else to explain to people besides Baghdad by the Bay. It was a term coined by Herb Caen to describe his style of writing and it stuck with him to the point that Herb Caen Way… in San Francisco even had the three dots after the name.

Asking my wife, the writer, for a bit of background information, she mentioned that the three dots [called an ellipsis to English teachers just to make you feel stupid, but had no other use] was a technique used by writers to separate the end of one thought they had written before starting the next thought. It was a sort of sledgehammer way of saying I’m done and now I’m moving on. I’m not sure if it’s used much anymore, but it was not long ago because on a Macintosh computer if you hold down the option and his the semi colon you’ll get … .

Herb’s columns had a lot of information on a lot of topics so it seemed fitting to separate them so people reading the column wouldn’t get lost. If you want to see an example of three dot journalism today you’ll have to ready Willie Brown’s Sunday column in the Chronicle. He’s taken to the topic like a pro. Say what you will about Willie, but he’s the closest thing we have to Herb Caen today. Yes, there is Carl Nolte who also writes for the Chronicle, but Carl is focused on the old times of San Francisco that Herb Caen wrote about when they were new. Willie is continuing on to write about current news and his somewhat opinionated take on it. I look forward to reading Willie’s column every week. Sometimes I even agree with him.

Herb Caen would talk about politics, then … then a trip to the symphony … then a guy who he ran into at lunch that asked him a question he had to think about until he got back to the office and wrote about it then … then something else entirely. Everything was different, every day was different, but the three dots held it all together. It was the glue that made it a newsworthy column and not just the ramblings of boy from Sacramento who was enthralled with the city of San Francisco.

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The Case Of The Unknown Guitarist…

I was never much of a conspiracy theorist, but sometimes something happens that you just have to say, WTF?!?. The latest started one day when I was cleaning out my cabinet in my recording studio and came across some CD’s that didn’t have any labels on them. This was unfortunately normal for me several years ago and I started to pop them in and try and identify them. I came across a song I had forgotten about from back around 2001 that started with a strange call I received and that’s where this story begins.

I need to give you a little bit of background so you can understand the head space I was in then. While I had been in a band that played around the city and I was always hanging out in the local clubs that was in the 80’s and early 90’s. After I got married, while I was still a musician I wasn’t playing live or in a band. Hell, my band broke up in 1985 before the local scene really started to get big actually.

I still had lots of friends in the industry that I’d be in touch with and occasionally I’d get a call to help them out with a recording they were doing. I wasn’t really on the pulse of what was going on anymore.  I actually didn’t know that several of the bands that I liked from the 80’s were still together and releasing albums until recently.

This is where it starts to get interesting. I got a call one weekend from a friend of a friend. He told me that he was recording a band at the Record Plant and their guitarist got in a car accident and they were burning studio time. I hadn’t really played with a band in almost 15 years at this point aside from some small side gigs in a studio and I was told that this was pretty much all it was. I was suggested because they needed someone who played like guitarist X. I have to use an X here because I don’t really have enough to go on so I can’t name the guitarist, but I figured it was some sort of cover band or a band covering one of X’s songs and I was pretty much known for being able to play like this guitarist because, well he was kind of my idol in the 80’s. I said, let me grab my guitar and find some extra strings and I’ll be right over. Don’t worry we’ve got everything you need just come right now.

I didn’t think much at the time, but I drove over there and was handed a guitar that I noodled around with for a few minutes. Mind you this was a guitar very similar to the guitarist’s I was supposed to be emulating so I figure wow, they weren’t kidding. It was actually the same brand guitar I played. I started to adjust the tone on the amp to get it to where I thought it needed to be and I was told, don’t touch it, we’ve got his tone dialed in.

OK they had everything figured out, no problem, I just chalked it up to being professional. The bass player and drummer where there, but they had pretty much recorded most of what they needed except they needed more guitar. I jammed on the song a couple of times with the band and then we went straight to recording. It was only a couple of takes and then I went back and re-recorded the rhythm parts. They liked what I did and told me that it was perfect and no one would know that their guitarist missed the session. Cool. I was supposed to get paid $250 for the job and they ended up giving me $500 and asking me not to tell anyone I covered for their guitarist.

I actually knew so little about the band that I didn’t know the name of the guitarist, let alone the band and just figured I was getting paid to play guitar and I headed home with my money. Time spent about three hours total.

It was fun being in a big studio one more time in my life and playing the CD they sent me on this day reminded me of that time. So much so that I decided to post it to some friends in a sort of, remember back when sort of thing. It was when I got a call from a friend I hadn’t talked to in years that the story got interesting.

It turns out that somewhere around this time he was one of a few people called to see if they knew anyone who could play like this guitarist. It turns out the guitarist had fallen on hard times and had well, gone missing during the recording and they needed someone to cover for him. I honestly didn’t even know this guitarist was still recording and thought he was just another guy who’d show up for a guest gig here and there and that was it. Now this was only one song I played and like I said it was an in/out kind of thing so who knows how far this could have gone. There could have been several guitarists called in and they just picked from what they liked the best. I found the album that the song could have been released on and I have to say that it does sound like me to a certain extent. Well, me sounding like him. The worst part is that it was 12 years ago so I can’t say for sure. I notice things that are different between the two, but the singer [who I never met] sounds exactly the same. That’s one of the problems when you’re doing a cover tune is that people try to sound exactly like the original. I did have a bit of a habit of overplaying a bit and there were signs that what I played were there, but that was also based on a few changes the band I was playing with had added to the song. On top of that the song was originally recorded in the 70’s so even bands from the 70’s update their sound a bit over the years.

It all comes down to the question of was it me being asked to cover the part of one of my idol guitarists who couldn’t make the session or was it a band doing a cover of said guitarist? I can’t say for sure. I definitely can sound like him because he was a big influence on me, but the whole idea of me being him on his record is just too hard to imagine. Probably the worst part is that if it was me, I’ll never get recognized for it because no one would ever be able to admit it was me.

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Stay Away From The Beach…For Now

Great HighwayI wrote about the makeover Great Highway was going to get a few months ago and I’m glad, in a way that it’s finally started. That being said, the beach is not the best place to go right now.

My wife [hear after known as wife because she doesn’t like public attention like I do] and I like to shop at the beach Safeway because it’s bigger and the lines are smaller. We took our once a week trip out there as opposed to our trips to the worst Safeway in San Francisco, but we were in for a rude awakening this day.

Construction workers were everywhere. The road was torn up all over the place and our usual trip of driving out Lincoln Way and making a right had to be re-routed due to the construction. On the upside, there are a lot of construction workers there so that means that the job will usually be quick. The down side is that it’s not a pleasant place to be right now which is a bit of a shame with the warm weather starting to grace our coastline and giving us sunnier days [side note: wife hates sunnier days. I think she was given up for adoption by a young Viking girl because the foggier and more unpleasant it is the happier she is.]

Go to the beach he said. You'll love it he said....

Right now if you need to cross the park down by the beach do it at 45th and Lincoln Way and drive through to 43rd and Fulton. It will be a much easier drive for you than having to go all the way to the end and then having to snake around the west end until you can find the exit at 47th and Fulton.  Just give the workers some time to finish off the job they’ve started and I’m hoping it’ll become a nicer place.

All this being said, I am hoping that this makeover will bring back a little of the beach area we once had. You have to be a very stalwart type of person to love Ocean Beach, but there was no reason for it to be left as a Russian industrial park looking place. I would like to see some food trucks out here on weekends and it would be nice if there was a way to have some craftspeople to set up shop on the large walkway on the sunny days that we do get out here. The first thing that needs to happen is a good marketing game played by the city to make people want to come out here. It’s a great place to relax and watch the surfers if you’re not going to surf yourself.

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Eau De Muni

She's Dead Jim...I had the pleasure [more like displeasure] today of riding MUNI downtown. It had been awhile since I’ve had to make this trip and it was a good reminder of some things you’ll encounter on a trip downtown thanks to SFMTA.

I always new it smelled on muni. You pack a lot of people in very close together like sardines and the body warmth and sweat provides a lubricant you use to slide through the people to get on and off the trains. Today was a bit different. Now I’m used to odd smells. I’m used to some rather repulsive smells and I’m not sure how I earned this talent, but I can identify some of the most disgusting biologically created aromas known to mankind and some not so known.

This could be from a friend that stayed with me many years ago who when I was throwing out some old ground beef asked me for it. He said he’d mix it up with some stuff and feed it to the dog. By mixing it up with some stuff that meant boiling it in water and then letting it sit on the stove for a few days. Now to be honest at this point in my life I was living on my own for the first time and had lots of extra cash so aside from breakfast in the morning what was usually a bowl of cereal and an English muffin I ate out quite a bit and only noticed this odd pot on the stove one weekend.

Upon seeing this pot and pulling the top off I was allowed to experience a smell so bad that it made me gag and run to open up the windows while trying to find a place to get rid of the rotting meat. When my friend came back to the house I asked him in a rather not to polite way why he left a ball of rotting meat on the stove. His answer, It’s for the dog and dogs eat carrion. OK, somewhere this vegetarian mixed up carnivore with carrion, but I set him straight that this was not acceptable in the house and that dogs ate fresh meat, not rotting meat that was being helped along.

Well, that was the aroma that filled the train today. It was horrible and you can add to that the fact that there’s only a few tiny windows way up top that you can open that won’t really ventilate much more than the recirculated air on the trains. What was worse is that it was a warm day on muni which meant that they didn’t have air conditioning on the train, but the heat which just made the smell of rotting flesh even more pleasant when you warmed it up a bit.

Luckily I didn’t have to put up with it for too long and there was only a few people who seemed to even notice it. It was either that or rotting flesh and muni go together so well that no one was bothering to notice. The biggest problem is that the drivers are sectioned off in their front compartments with a large window on the side they can open that brings air in and pushes it out into the train so they don’t have to notice the smell of rotting flesh until it’s time for them to leave the train or get on and you’ll notice how quickly they move then.

To me it seems wrong that SFMTA doesn’t care enough to get the insides of the buses and trains cleaned so they don’t reek of a rotting human intestines [yes, there was a bit of that smell too that I remember from working as an EMT many years ago. People who need to use the muni trains and buses shouldn’t be forced to start their journey having to hold their nose or wondering how bad it’s going to smell today. Granted, I understand that public transportation is there for the public at large and not just for a privileged few. If that were true, the privileged few would take cabs or drive to work, but when you live in SF you have to find less expensive ways to get things done and it is of my opinion that having to deal with muni funk on a daily basis shouldn’t be one of them.

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Omar Khayyam’s

Omar Khayyam's Famous Spinach SaladYet another place that has gone away. I call it a place more than a restaurant because my Mother and Father used to talk about it all the time as a place you didn’t just go to eat, but you went to experience. There used to be more restaurants like that in San Francisco, but many of them have gone aways now.

Omar Khayyam’s was started by Armenian George Mardikian in 1947 in San Francisco [after he opened a restaurant of the same name in Fresno, CA]. While it was billed as an Armenian restaurant it really had a couple of Armenian dishes with Middle eastern and African mixed in after they were adapted for the American palate. When it opened there was a decent sized minority of Armenians in San Francisco, but the food was still pretty foreign to most people even in San Francisco at the time. You have to remember that back then spaghetti was considered ethnic food.

You can see on the menu I was able to find that there really wasn’t much special by today’s standards, but at the time George Mardikian was a restauranteur which for the time meant he wasn’t just a chef, but a showman as well. Mardikian started as a freedom fighter back when Armenia was having problems with the Ottoman Empire in 1903. His surname was that of the warriors being that Mardik meant warrior in Armenian. He work eventually led him to leave Armenia and come to the US around 1922. He went through Ellis Island and started life in the US in New York before moving west and ending up eventually in San Francisco.

The MenuHe was very influential here and when he opened Omar Khayyam’s downstairs at the corner of O’Farrell and Powell there were pictures of him circulating around that showed him breaking  bread with Dwight D. Eisenhower and Eleanor Roosevelt alone with other notables in local politics. As you walked down the stairs upon entering you would be met by the Rubiyat Lounge with it’s velvet tablecloths. I can’t even imagine what it would be like to have to clean those if you think about it.

Mr. Mardikian also served as a food consultant to the U.S. Army which if you think about someone who served ethnic food to the public being hired to construct food for our armed forces then it must have been pretty good food. He introduced the public to flatbread, probably a form of pita that would last longer than your average loaf and still be tasty so I could see why he was asked for advice.

From the day it opened until it eventually burned down in the 80’s Omar Khayyam’s was a well known restaurant. It was the type of place that it didn’t matter if you could pay the bill, you still had to put a suit on to eat there. While I won’t get into that argument here there was a time when having to get dressed up for dinner was a part of the whole ritual of going out to eat.

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Barbary Coast Bunny

Barbary Coast BunnyI figured this would be a fun one to start the weekend off with. While I was looking for movies filmed in San Francisco I actually found a cartoon that was based in San Francisco and it was none other than Bugs Bunny himself. While they do use a few very NOT San Francisco phrases like calling it ‘Frisco it’s still a fun look at how cartoons viewed old San Francisco.

Here’s the story behind the cartoon according to Wikipedia:

Bugs is tunneling cross country to meet his cousin, only to run head first into a boulder which is a large nugget of gold. Bugs is considering keeping the gold safe, while Nasty Canasta sees this and sets up a simple stand claiming to be a banker who can safely store Bugs’ gold. The rabbit falls for the ruse. When Bugs decides to ask for his gold back, Canasta claims the bank is closing and traps the rabbit in the folded up stand while he rides away with the gold. Furious, Bugs vows revenge.

Six months later, Canasta has used his ill-gotten gains to start a casino in San Francisco which is shamelessly rigged in the house’s favor. Bugs enters the casino in the role, playing a hopelessly naive country boy who confuses a slot machine for a telephone. When Bugs uses it to phone his mother for some money, he hits the jackpot much to Canasta’s shock. Hoping to recoup this loss, Canasta convinces Bugs to stay for a game and thinks he is maneuvering the apparently easy mark into playing a game of roulette on the pretense of it being a game of marbles. To build his would-be victim’s confidence, Canasta arranges for Bugs to win on his first spin, but Bugs develops a winning streak on the same number (#23). Having nearly lost everything, Canasta covers #23 with a block of wood and sets the wheel up for the marble to stop on #00, but when it does his subsequent striking the table in triumph causes the ball to accidentally bounce and hammer into the knot of the block of wood, thus Bugs wins again.

Now desperate to win back Bugs’ now massive winnings, Canasta convinces Bugs to try playing draw poker and Bugs literally draws a picture of a fireplace poker. Bugs then pretends to misinterpret Canasta’s description of the importance of having the biggest hand to win by blowing up his glove into a giant balloon. Canasta loses his temper at his would-be victim’s obtuseness. Bugs threatens to walk out, forcing Canasta to grovel in order to coax Bugs to return to the game. Canasta soon regrets that when Bugs, after staking all his money, promptly wins with a Four of a Kind consisting of Aces (Two pair. A pair of ones, and another pair of ones), trumping Canasta’s Full House.

Now with his casino’s bank irreparably broken at the hands of this simpleton who seems physically incapable of losing, Canasta decides to rob Bugs at gunpoint on the pretense of it being another game of chance. Bugs, still keeping in character, naively spins the revolver bullet cylinder like a slot machine and a mass of coins inexplicably pours out the gun’s barrel.

As Bugs’ departs with all the casino’s funds and more, Canasta greedily tries to win money from his gun, only to shoot himself in the attempt and collapses. Bugs pops in and says to the audience (in his normal voice): “The moral of this story is: ‘Don’t try to steal no 18 karats [carrots] from no rabbit.'”

I was able to find a copy of it on youtube so here’s what Warner Bros. thought about old San Francisco. Enjoy!

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Auntie April’s Chicken & Waffles

Auntie April's Chicken and Waffles

I’ve had a thing with soul food over the years. It’s the one type of food that was always hard to find for me growing up in San Francisco. I had heard tell of this thing called grits, but never had a chance to try it. Sure there was polenta, but while it’s the same, it’s different. Then I found myself one night out in the Bayview and got introduced to Auntie April’s Chicken and Waffles.

Everyone I think has heard of chicken and waffles which started in Harlem when the jazz musicians would get off work somewhere around 4am. It was too late for dinner and too early for breakfast so they sort of did both, hence chicken and waffles. I happened to be with some musicians that night from the band Drivin and Cryin who while from Atlanta didn’t seem to be able to understand the concept of chicken and waffles. They understood them separately, but not together. Well we all had a good experience that night.

I grabbed a two piece wing and thigh with the waffles [you can also get belgian waffles for an interesting twist] that were drowning in butter, which in my opinion is the way waffles should be. Then you pour syrup on the waffles and lots of hot sauce on the chicken. The two kind of mix together a bit and waffles with hot sauce or chicken with syrup isn’t too bad actually. I could see if I was in a drunken haze at 4am and it would taste pretty damn good actually. Well, I wasn’t drunk, but it still tasted good. I had to sample some more so I got sides of grits, collard greens and mac & cheese. I had to try the mac & cheese to find out what made this soul food. I grew up on the stuff as a kid, but every soul food place I’ve read about always served it and there was just something crunchy about the top that gave a good blend to the creaminess underneath.

I was pretty full after that and I noticed that they had some interesting looking breakfasts so I decided I had to go back. When you go for breakfast and see a sandwich called a fat neck jones you just have to try it. It’s eggs, cheese and bacon or sausage on a bun that was the soul food equivalent of a fast food breakfast sandwich, but it was better, bigger and a hell of a lot tastier. I also tried the Rev. James Leach which is 3 eggs with green onions and six strips of bacon. With that much bacon you can’t go wrong plus you also get grits and toast with it [my take on grits? They’s grits, there’s not much more you can say about them].

I’ll have to go back again and try the catfish. While I can eat a lot I just couldn’t add the catfish in either time I went. Auntie April’s is cash only so be sure to have some money on you. It’s an inexpensive place to eat and you will not leave there hungry ever. They’re at 3rd and Newcomb so give them a try.

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Alkhemy Khandy The Pop Up That Never Was…

I’ve had an interest in food trucks and pop up food businesses and got a silly idea in my head that maybe I could do this. San Francisco is a big place for foodies and since we don’t have two million people the big chefs won’t come here [a quote from Anthony Bourdain], but that gives the little guys a chance or so I thought.

Well the first thing I noticed was that if you’re going to start a pop up selling food products you have to have everything prepared like you’ve been in business for 20 years. You need to develop the logo, make t-shirts, print business cards, etc all before you actually figure out what you’re going to be selling so you can get money from people in a crowd funding start up site like Kickstarter.

I’m still kind of old school and I knew I had a thing for making candy and I was quite good at it, but the idea of making t-shirts and stickers before I even knew if I had a market was a bit much. I tend to be a bit of a mad scientist in the kitchen while at the same time there was always a certain art to what I did. I wanted something that I could turn over easily and that would transport easily and so I decided that out of my candy recipes I’d start with caramels. So I came up with a cool logo and phrase for the business. I could have done fudge or toffee, but those seemed kind of one dimensional to me. Fudge and Toffee are always just that they aren’t a base you can build on which caramels that are a basis of sugar, corn syrup and milk work very well with. I started with the fleur de sel caramels because they were the easiest to make then my mind started thinking outside the box and I came up with the following caramels:

1. Fleur de sel
2. Chocolate/Coconut caramels [vegan]
3. Bourbon & Black Pepper
4. Jolly Rogers [coconut and rum, but I needed a new name to avoid trademark issues]
5. Bacon & Maple syrup [yes, you read that right]

I made them all and they were great. The few people who sampled them loved them and wanted more and there is where the problem started. I did my homework while testing my recipes and found the best price to purchase the ingredients. I could even use agave nectar instead of sugar and corn syrup because it’s a natural invert sugar and would stay smooth and not grainy, but the key factor was in the kitchen and time.

I could crank out a batch in about an hour, but the problem was I could only crank out about 3lbs at a time and then I’d have to clean the pots while the caramels were setting so I could realistically only crank out about 12lbs a week given that I was making them at home and had to find time in between my daughter being at school, keeping the house clean and other things let alone going somewhere to sell them.

While I was thinking this I was looking at what other people were selling homemade caramels for and it was anywhere from $10-$25/pound. At this amount that would mean I would be able to earn between $120-$300/week if I sold them all. I also happened to run across an article about struggling pop up food businesses and one in particular caught me by surprise. It was a couple of women who where making homemade pies and selling them for $35 each. I don’t know about you, but that better be one really good pie for $35. I can get a decent pie for $6 and a pie for $10 that will have people asking for seconds, but what is going to make a $35 pie that special? Likewise, the only thing about my caramels that could justify say a $20/lb price would be what I was putting into them.

Then there was the fact that I’d have to sell that much every week to earn a below minimum wage income from it. In the end I’ve lived too long to earn that little, so I’ve had to put the idea of a candy pop up business on the side for now. That doesn’t mean I won’t be making my caramels anymore. I’ll still make some and have them around most of the time because you never know when someone is going to come by. They’ll also make nice end of the year gifts for the people who help us out because they’ll remember a pound of bourbon and black pepper caramels longer than a Starbucks gift card.

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Cast Iron Cookoff

When my Mom died we had an awful task on our hands. We had to go through all the junk she had collected over the years that was useless to us now. We happened to save a few things that we weren’t sure why until I came across a piece that struck me as something I had to play around with. My Mom’s old cast iron pan.

This pan was a Wagner #10 pan and my experience with cast iron only had been in the Boy Scouts when we were camping and from what I know now they didn’t teach us how to handled the cast iron pots and pans very well. My Mom’s old skillet had seen better days and I wish I took a before picture just to give you an idea what it looked like before I started reconditioning it. I did find a couple of pictures below which are pretty close to what it looked like before I started, but it was actually worse than this.

I started searching google for different ways to recondition a cast iron pan and found a lot of information, but most of the techniques were minor variations on the same thing.

1. Coat the pan with an oven cleaner and leave it for up to a week spraying more on every few days
2. Wash it with soap and water
3. Use fine #000 steel wool to remove any of the left over bits that haven’t come off
4. Re-season the pan

photo from black iron dude's blogThat’s all pretty easy stuff to do so I started off to work on it. I sprayed it down and had it bagged up in my basement where I’d re-spray it every few days and then one day when I was looking at some info I found on cast iron pans I found the following information, The Wagner Sidney, OH plant was closed in 1903. Uh, wait a sec, WHAT?! I started looking up pictures and found an exact match for my Mom’s pan and it turns out that I had a cast iron pan sitting in a caustic solution for close to a week that turns out she got from her Mom who got it from her Mom. I had my Great Grandmother’s pan from the late 1800’s to beginning of the 20th century sitting in a death bath of evil chemicals.

I yanked it out of the bag and started washing it off to make sure I hadn’t ruined it. I had forgotten something, it’s cast iron. The pan was fine, but still had a few spots of over a hundred year old seasoning left on it so I put it back and sprayed it some more. When I was finished I added another step that the Black Iron Dude suggested of soaking it in two parts water to one part white vinegar to counter act the lye in the oven cleaner.

Now it was time to re-season the pan. This is where people differ in their views. Some like it hot others like it not so hot. I chose the not so hot since some people seem to like this first and then move up to the hotter seasoning plus I’m not sure our pot holders would help me with a red hot 550° skillet. I put it in the oven after washing it off set to around 150° for about 15 minutes to make sure it was completely dry. I pulled it out and turned the oven up to 350° and started rubbing some coconut oil all over the inside and outside of the pan. It then goes back into the oven for about an hour and then when you let it cool down it’s seasoned. I’m going to do this a total of three times so I’m not finished yet, but you can see how far it’s come from the picture. After the first seasoning you can see that the pan is a little spotty, but it’s still smooth as glass on the inside.

I’ll start off Sunday by cooking eggs in it. On a side note the inside of this pan is a smooth as glass even before I started to restore it. That’s a sign that it’s an old pan. Looking at this pan taught me something in that when I got married 16 years ago we were given a lot of pots and pans, almost all non-stick. Most of those aren’t what you would call non-stick today. The teflon wears down and just doesn’t exactly do what it’s supposed to after awhile while friends of mine who swear by a good seasoned cast iron pan say it never sticks. Here I’ve got a pan that lasted over 100 years and was pretty easy to bring it back to looking better than new. I’m hoping to get another 100 years out of the pan now. If this works out like I hope it will our non-stick pans will be going away very soon and I’ll be adding more antique cast iron [hint, it’s usually cheaper than new non-stick if you want to do the work].

Stay tuned for more info.

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Defenestration To Be Demolished?

Defenestration HouseI’ve always loved the word defenestration. My fourth grade teacher Ms. Hallacker used to say it when kids in the class didn’t behave the way she wanted them to but since we were fourth graders we didn’t know that defenestration meant being thrown out of a window. Since it was only boys she would yell, I’m going to defenestrate you! and the word rhymed with castration we all assumed the worst. Every boy understands castration for some reason.

This memory leads me to a building at 6th and Howard that has been an art project since 1997. This date surprised me since I felt like it had been there much longer than that. Brian Goggin created the work and now the city is having talks about demolishing the abandon building with furniture and appliances stuck all over the outside. It’s a sparse minimalistic work that unfortunately [in my mind] doesn’t live up to it’s potential. The best way to see it is from the street which means that you have to drive by it or get hit by cars and that only gives you a few seconds to take in the bizarreness of the place.

Your other option is to stand across the street or right underneath some of hangings, but then you can’t really take it all in at it’s best. The objects stuck onto the side of the large building are rather small and appear at times to get lost in the wash of despair of the emptiness of the abandon building. Geez, I’m beginning to sound like an art critic now. I suppose college did pay off for me.

The city is debating whether or not to demolish the building possibly to replace it with mid-market condos. No one’s saying what might go there yet, but the sad story is that to many destroying public artwork will bring the area up. Not so much for the artwork, but the fact that it’s art on a decaying building that could get more use than being an empty shell. If you think about it, it’s probably one of the most expensive artwork installations in the world given what San Francisco real estate goes for even in the bad parts of town.

I tried to do some digging to get more information on the piece, but other than a sparse website, like the artwork itself it’s tough to find anything. I was hoping that Herb Caen had something to say about it, but he died just before the piece was finished, though I won’t make any correlations between the two events. Overall I think it is a piece of art that has outlived its time in San Francisco and if it were to reappear then I think they should find a smaller place where you could add more stuff falling out of windows and better viewing angles to encourage people to be able to appreciate it more.